This isn't a perfect answer, but I like to make a pumpkin pudding that tastes similar to pumpkin pie. Just take equal parts canned pumpkin and coconut milk, then toss in a healthy heap of pumpkin pie spice, a dash of vanilla extract, a bit of stevia, and then sprinkle some almond flour into it until you get the right texture. Cook on the stove over low heat for about 15 minutes.

There are a ton of things that you can do on the stove top: steamed pudding that is more cake like, regular pudding, etc. I'm going to give you two recipes, one that I was messing around with last week that turned out damn good and I think will be awesome for Thanksgiving and then the filling I used for my pumpkin pies that I adapted to be more Paleo friendly. You can make pudding in a microwave, just make sure to use a glass bowl and microwave on high/medium checking every two minutes or less, stirring, so everything cooks evenly and thickens accordingly.

Pudding --

• 3/4 cup coconut sugar-
• 2 large eggs
• 1 tablespoon molasses
• 1/8 teaspoon salt
• 1/8 teaspoon each: ground cinnamon, mace, cloves, and freshly grated nutmeg
• 1 can solid-pack pumpkin (15 oz)
• 2 cups coconut milk or heavy cream

Combine and then heat low on the stove, keeping a close eye on it. When heated - eat up.

Pumpkin Custard "Pie"

• 1 Kabocha squash
• 5 eggs
• 1 cup coconut milk
• 1/3 cup coconut palm sugar - you can use coconut sugar if you can't find the palm. Basically sweeten to taste.
• 1 teaspoon vanilla
• pinch salt
• pinches of cinnamon and any other baking spice you like

Cut the top off the Kabocha and scoop it clean. Mix the custard and put into the squash. Bring water to a boil and put the squash in a steamer basket, the lid of the squash at the side. Lower the water to a simmer, put the steamer basket in, cover the pot, steam. Don't lift the lid, let it sit and do it's thing, but it should take about 45 minutes, check the custard to see if it's set and if still runny after the 45 minutes let it go a bit longer. Should be solid and firm. When it is, lift out the basket, let the squash cool, and when you're ready to serve you'll cut it just like a pie. So the Kabocha is the "crust" and the custard is the filling. It looks really cool and is quite tasty. Note that Kabocha is one of the pumpkins that you can easily eat the skin of so you'll be eating the skin, squash, custard.

I was working on a similar concoction tonight! Use all spice or pumpkin pie spice in place of the cinnamon. I made it without the Stevia and used a banana instead. The end result was less pumpkin pie tasting but better in my opinion. It tasted like the best bowl of oatmeal I've ever had! Toasted pecans are a must regardless of which.direction you take it!

I don't have a microwave recipe for you to make pumpkin pie, but I eat a lot of canned pumpkin and love it every time. Straight out of the can with cinnamon PWO is a staple. Mixing with coconut milk or some Greek yogurt, fruit and nuts makes a nice parfait of sorts (I guess). It's as flexible as you want to make it, so baking it in the microwave sounds like a winner to me. I plan to try some of these suggestions.